Hydroxypropyl distarch phosphate
HYDROXYPROPYL DISTARCH PHOSPHATE · 1442INS 1442
Used as an emulsifier — Codex also lists it as anticaking agent, stabilizer, thickener.
Hydroxypropyl distarch phosphate is both cross-linked and stabilised, and is among the most common thickeners in ready meals, sauces and pie fillings that must survive freezing.
Where it is and isn’t permitted
| Jurisdiction | Status | Scope and limits | Citation |
|---|---|---|---|
| United States | Not listedDoes not appear on this jurisdiction’s permitted list. That is not the same as being prohibited. | ||
| Codex Alimentarius | Permitted, with conditions | 11 food categories highest permitted level 10,000 mg/kg Show every food category
| CXS 192-1995 Table Three, INS 1442and 11 further provisionsretrieved 2026-09-07 |
What it is made from
Made by cross-linking starch with a phosphate bridge and reacting it with propylene oxide.
- Vegan
- Vegetarian
Every name it appears under
2 recorded names. A label may use any of them.
INS number
- 1442
Other names
- HYDROXYPROPYL DISTARCH PHOSPHATE
Hazard reference values
No reference value for this substance in the sources we hold.
Evidence and how bodies read it
Studies, and the differing conclusions regulators drew from them, are curated by hand rather than machine-read, and none has been written for this substance yet.
Sources for this page
- gsfa retrieved 2026-09-07
Full licence terms and publisher details on Sources. How this page is built and updated: Method.
Machine-readable:/api/v1/additives/hydroxypropyl-distarch-phosphate.json